This lamb shoulder makes an amazing Sunday lunch. Packed with flavour, the lamb is roasted with rosemary and anchovy and pairs beautifully with the sweet, nutty flavour of the gruyere-topped dauphinoise.
Temperatures
Roast the lamb to your liking and medium rare, medium or well done. Our chef, Laura, cooked the lamb to 62 °C so it was perfectly juicy with a lovely pink centre.
Medium-Rare: 56 °C
Medium-Well: 65 °C
Well done: 71 °C
Ingredients
Serves 4-6
For the lamb
- Boneless lamb shoulder, rolled and tied (225g per person)
- 2 tbsp vegetable oil
- 3 sprigs fresh rosemary
- 1 jar of salted anchovy fillets, take 6 fillets and cut into quarters and keep the remaining for the green beans
- 6 garlic cloves, thinly sliced
- 10g salted butter
- ½ cup white wine
- Seasoning
For the potatoes
- 500g potatoes, thinly sliced
- 300ml double cream
- 300ml whole milk
- 3 garlic cloves
- 100g Gruyere cheese
- 25g salted butter
- ½ tsp ground nutmeg
For the beans
- 400g green beans, topped and tailed
- 2 tbsp olive oil
- 1 tbsp chopped anchovy
- 1 tbsp chopped anchovy
- 1 clove garlic minced
- 5g salted butter
- Pinch ground black pepper
Directions
To make the lamb
- Remove the lamb from the fridge and bring to room temperature.
- Heat the oven to 210 °C/ 190 °C fan/ gas 5.
- Criss-cross the lamb roughly 15 times across the top.
- Insert a slice of garlic, a few leaves of rosemary and a piece of anchovy deep into each cross.
- Insert a slice of garlic, a few leaves of rosemary and a piece of anchovy deep into each cross.
- Rub the lamb with the oil and seasoning.
- Cook for 20 mins in a roasting tray, turn the heat down to 190 °C/ 170 °C fan / gas 3, then cook until the internal temperature reaches 56 °C for medium rare, 65 °C for medium or 71 °C for well done.
- Remove the lamb and place on a plate to rest for at least 15 minutes.
- Put the roasting tray onto your stove top on a high heat, deglaze (removing the brown residue from the pan) using a wooden spoon or spatula. Add the wine, then the butter, and remove the tray from the heat once the butter has melted.
- Put the roasting tray onto your stove top on a high heat, deglaze (removing the brown residue from the pan) using a wooden spoon or spatula. Add the wine, then the butter, and remove the tray from the heat once the butter has melted.
- Decant the gravy into a saucepan, ready to reheat just before serving.
To make the potatoes
- Try and do this whilst the lamb is cooking and add to the oven.
- In a large saucepan add the milk, cream and garlic. Bring to a simmer.
- Slice the potatoes finely, add them to the milk and simmer for 3 mins until just cooked.
- Gently stir, separating the potatoes, ensuring the mix doesn't stick to the pan.
- Remove the potatoes with a slotted spoon and place in a wide, shallow ovenproof dish.
- Pour over the cream, removing the garlic.
- Pour over the cream, removing the garlic.
- Scatter over the grated cheese, then bake for 30 mins until the potatoes are soft and golden brown.
To make the beans
- Cook the beans in salted boiling water until tender, roughly 3 minutes.
- Mix remaining ingredients together.
- Drain, and combine the beans with the dressing.
Laura Tulloch
Thermapen Chef & Caterer - @laura_sussexfoodie
"I love my Thermapen, it really helps me cook with confidence. As a caterer the health and safety of everyone you cook for is paramount, but that doesn't mean you have to compromise with your cooking. A simple reassuring check with the Thermapen throughout the process is all that's needed to allow you to enjoy, and confidently serve what you've made."
